for 4 people

Couscous

150 g	couscous
¾ tsp	salt
2 dl	water, boiling
1 bunch	parsley, finely chopped
½ bunch	lemon thyme, finely chopped
1	organic lime, grated zest and the juice

Butter

1 tbsp	butter
2	garlic cloves, thinly sliced
1 cm	ginger, finely grated
1	organic lime, use grated zest

Scallops

16	scallops without roe (MSC)
1 tbsp	olive oil
a little	pepper
4	metal skewers

How it's done

Couscous

Empty the couscous into a bowl, add salt, and mix. Pour boiling water over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the herbs, lime zest and juice, mix.

Butter

Melt the butter in a pan. Add the garlic, ginger, and lime zest, mix.

Scallops

Thread 4 scallops onto each skewer, brush with oil, season.

To grill (charcoal/gas/electric grill)

Grill the skewers over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side.

To serve

Plate up the couscous, arrange the skewers on top, drizzle with garlic butter.

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